Apricot Streusel Cake

My kitchen and living room are filled with the sweet aroma of baked apricots. I just made a classic German Streusel Cake filled with apricots. This coffee cake is bursting with fruity, juicy flavors, complemented by a crunchy streusel topping. It’s a perfect treat with coffee, after-dinner dessert, or anytime snack. My husband says the cake is an excellent example of German coffee cake cuisine. This cake is not to be confused with a torte, a fancy cake like the Blackberry Forest Cake, or a buttercream cake. It's a simple cake that's perfect for everyday eating . Don’t forget to serve it with some whipped cream.

I can enjoy apricot desserts anytime. These days, finding good apricots is difficult because many lack flavor. But once you bake or cook with them, they become a culinary delight. 

I baked this cake twice: once in the mountains, where I only had a small cake pan, and the cake was not fully cooked in the middle. But it didn't bother my guests, as one person had about four pieces. The second time, I used a larger cake pan with a removable bottom, and it baked perfectly. A square or rectangular pan will also work. I used a 10.5-inch (26 cm) round cake pan with a removable bottom. The cake was delicious two days after it was baked.

Print the recipe

Ingredients:
This makes about 12 pieces.
A 12-inch round pan with a removable bottom.
Grease the pan thoroughly with butter or oil spray. 

1 pound ( 500g) apricots

Cake batter:
4.4 oz (125g) soft butter
3.5 oz  ⅓ cup (100g) sugar
1 tsp. vanilla extract
A pinch of salt 
1 tsp. lemon zest
3 eggs at room temperature 
7 oz.  3 cups (200g) all-purpose flour
2 tsp. baking powder
   
Streusel dough:
3.5 oz 1 ½ cup (100g) all-purpose flour
1.7oz ¼ cup (50g) sugar
2.7 oz (75g) soft butter
2 TBS half and half or milk 

Wash the apricots, cut them in half, and remove the pits. Drain them in a sieve. Preheat the oven to 350 degrees.

Cake butter:
Cream the butter in a mixer until smooth. Gradually add sugar and beat until the mixture is soft and creamy. Add salt, vanilla, and lemon zest. Add one egg at a time, beating for about ½ minute after each. Combine the flour and baking powder, then add them alternately with the half-and-half in two parts, mixing briefly at medium speed. Pour the batter into the baking pan and smooth the top. Gently press the apricots, curved side up, into the batter at a slight diagonal angle. 

The Streusel:
Combine the flour and sugar in a mixing bowl. Add the butter and use a mixer to blend everything into a crumbly texture. Evenly spread the crumbs over the apricots. Place the dish in the lower third of the preheated oven and bake for about 45 minutes. After baking, loosen and remove the rim of the springform pan. Carefully lift the apricot cake out of the pan and let it cool completely on a wire rack. Serve with whipped cream for a special treat.

Guten Appetit!
Recipe from Dr.Oetker
Adapted by Sunnycovechef

I also made my delicious apricot marmelade. It is delicious . I used Blenheim Apricots. Click here to see all my  other apricot recipes.
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